The one domestic fruit Babushka grew in her garden or behind her house. She
often made rhubarb sauce to serve as a dessert or over sourdough pancakes. She
fertilized the rhubarb with clam gurry and fish waste. Any bloody fish water was
always poured on the rhubarb. Many rhubarb recipes abound but the best was
always rhubarb pie.

Rhubarb Cream Pie

This is the recipe my mother always made and usually those who hate rhubarb
pie will eat this one and enjoy it.

Oven 350 degrees

1 1/2 cup sugar

1/4 cup white flour

3/4 tsp. nutmeg

3 eggs

4 cups of 1 inch slices of rhubarb

3 Tbsp. butter

Use your favorite pie crust recipe. Combine all of the ingredients except
rhubarb and butter and mix well. Add rhubarb and stir. Line bottom of pie pan
with crust. Pour rhubarb mixture in pan and dab with butter. Place top crust on
pie and trim as usual. Cut slits is top for air vents. Bake 50 to 60 minutes.
Cool. Place in refrigerator until very chilles so custard can set.

Rhubarb Apple Pie

Favorite double crust redipe

3 cups sliced Granny Smith Apples

1 cup of 1 inch slices of rhubarb

1/4 cup flour

1 3/4 cup sugar

2 Tbsp. butter

Line pan with bottom crust. Mix all ingredients except butter together in a
bowl. Place in crust. Dot with butter and place top crust on pie. Cut vent
holes. Bake at 375 degrees for 50 to 60 minutes.

Rhubarb Sauce

Cut desired amount of rhubarb in a sauce pan. Add some water but not more
than you need to cook the rhubarb as when you add sugar it will water down. Cook
until rhubarb is tender. Add sugar too taste. That's all these is to it. Serve
as a breakfast fruit as you would applesauce, put on sourdough pancakes or
spread on toast. Good warm or chilled.You can process this and can it as you
would other fruits.

Rhubarb Cake

1 2/3 cup flour

1 1/3 cup sugar

1 tsp. soda

3/4 tsp. salt

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp. allspice

1/3 cup shortening

1/3 cup water

1 cup chopped walnuts

2/3 cup raisins

1 eggs

1 c. rhubarb sauce

Cream shortening and sugar. Add eggs. Mix dry ingredients together and
alternate adding the with rhubarb sauce to the egg mixture. Add walnuts and
raisins. Grease and flour a baking pan. Bake at 350 degrees 50 to 55 minutes
until done.

Lightly grease a 9x17 inch pan. Put a layer using 1/2 the dry mixture in
bottom of pan. Spread the rhubarb mixture over the dry mixture. Cover this with
the remaining half of the dry mixture. Bake at 350 degrees for 40 minutes

Rhubarb Cobbler

3/4 to 1 cup of sugar depending on your taste and the rhubarb as some years
it is sweeter than others.

Blend dry ingredients together. Cut in butter. Add milk and oragne zest. And
mixt just to blend. Drop spoons of topping on sauce until sauce is covered. Nake
400 degrees for 25 minutes or until done. Serve with whipped cream while warm
for best flavor.

Rhubarb Bread

2 bread pans

Mix together in a small bowl:

1 1/2 cup packed brown sugar

1 egg

2/3 cup vegetable oil

In another bowl mix and beat:

1 cup buttermilk or sour milk

1 tsp. soda

1 tsp. salt

1 tsp. vanilla

Dash of nutmeg

Alternately Add:

2 1/2 cups of flour and the milk mixture to the sugar mixture.

When you are done blending the ingredients together add 1/1/2 cups diced
rhubarb and 1 12 cups chopped pecans.

Place in greased and floured bread pans . Mix together 1 TBSP. butter and 1/3
cup sugar. Sprinkle this evenly over the loaves. Bake at 350 degrees for 45
minutes or until done. Cool in pans for 10 minutes. Turn out onto racks and
contue cooling until cool enough to handle. Wrap while still warm in plastic
wrap and let set overnight before serving.

Rhubarb Jell-o

4 cups rhubarb cut in 1/2 inch slices

1 cup sugar

1/4 water

Cook the above ingredients until rhubarb is sort.

Add:

1 6 oz. box strawberry Jell-o to the hot mixture and stir until it is
disolved.

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles
coarse crumbs. Press into a greased 13" x 9" x2" baking pan.
Bake at 350 for 10 minutes. Meanwhile, for filling, combine sugar and flour
in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.
Bake at 350 for 40-45 minutes or until custard is set. Cool. For topping,
beat cream cheese, sugar and vanilla until smooth; fold in whipped cream.
Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Yield: 3 dozen .